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American cookbook, 1900
Page 21
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which will make it a pale brown - Then put it into a mould that has had cold water in it- throw out the water, but do not wipe the mould - Put the Custard into it, & steam very gently for 1 hour & a 1/2 in a stewpan with water enough to come about half way up the mould. If the pudding is not wanted to cool very quickly, let it stand in the stewpan just as you take it from the fire, till it is cold, as it keeps the burnt flavour in it best when closely covered
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which will make it a pale brown - Then put it into a mould that has had cold water in it- throw out the water, but do not wipe the mould - Put the Custard into it, & steam very gently for 1 hour & a 1/2 in a stewpan with water enough to come about half way up the mould. If the pudding is not wanted to cool very quickly, let it stand in the stewpan just as you take it from the fire, till it is cold, as it keeps the burnt flavour in it best when closely covered
Szathmary Culinary Manuscripts and Cookbooks
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